Name: Grilled Pork Ribs with Currant Glaze
Ingredients: 1 ts Ground ginger; 1 ts Ground coriander; 1/2 ts Paprika; 1/4 ts Pepper; 1 ts Salt; 3 lb Pork loin back ribs or; 1 1/2 lb Spareribs; 1/2 c Red currant jelly; 3 tb Orange juice; 1 tb Lemon juice; 1 tb Dijon mustard; 1 Thin orange slices; garnish

There never will come a time [in heaven] when we will know all that can be known or see or feel or experience or enjoy all that can be enjoyed. We will never plumb the depths of gratification in God nor reach its end. Our satisfaction and delight in Him are subject to incessant increase. When it comes to heavenly euphoria, words such as termination and cessation and expiration and finality are utterly inappropriate and inapplicable.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats		Grilled	4	servings

INGREDIENTS

1	ts	Ground ginger
1	ts	Ground coriander
1/2	ts	Paprika
1/4	ts	Pepper
1	ts	Salt
3	lb	Pork loin back ribs or
1 1/2	lb	Spareribs
1/2	c	Red currant jelly
3	tb	Orange juice
1	tb	Lemon juice
1	tb	Dijon mustard
1		Thin orange slices; garnish

INSTRUCTIONS

GLAZE
Combine the first five ingredients and rub onth the meaty side of the ribs.
Cover and refrigerate for 2 hours. An hour or so before serving, start
cooking ribs 10 to 12" from coals (or under broiler) turning from time to
time. Pork will take 60 to 70 minutes to cook depending on the thickness.
Meanwhile, heat to combine red currant jelly, orange and lemon juice with
mustard. Brush ribs with the glaze during the last 15 minutes of cooking.
Garnish with orange slices.
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